Having so much flavor and being so easy to customize, everyone loves this recipe. Be sure to check out all our Meatball recipes!
Do You Love Porcupine Meatballs?!
Have you ever had porcupine meatballs? They’re beef meatballs filled with uncooked rice and chopped onion giving it a pokey or “bump” shape resembling porcupine quills! That’s why they call them porcupine meatballs. Believe it or not, my kids always ask for second helpings of this dinner. It’s a hit all around the table! Why we love them:
Delicious. We love these meatballs because the rice gives the meatballs a nice hearty texture. Hearty. The meatballs are simmered in tomato sauce, which makes them perfect for serving over cooked white rice. Dinner or appetizer. Serve them for dinner or as an appetizer -they are perfect!
Ingredients
minute rice uncooked – Since minute rice is parboiled before being dried and packaged it doesn’t take as long to cook and soften it. Do not use other types of rice as they may require altering the other ingredients and cooking time for the recipe to cook well. water onion – use yellow white or sweet onions. Be sure to mince it into smaller pieces. salt celery salt pepper garlic powder egg ground beef – Swap the ground beef for ground pork or ground turkey or combine different meats. vegetable oil tomato sauce – To change it up, try a creamy mushroom sauce, White Cream Sauce, or brown gravy. water brown sugar Worcestershire sauce
How to Make Porcupine Meatballs
Storing Tips
Make ahead of time. Form the meatballs up to 24 hours in advance and keep them covered in the fridge until you’re ready to cook them. STORE leftovers in an airtight container in the refrigerator for 4-6 days. Warm in the microwave or over the stove. FREEZE. Put the prepared porcupine meatballs recipe on a cookie sheet or a plate and cover with plastic wrap. Put them in the freezer for a couple of hours until frozen solid. Transfer to a freezer plastic bag and freeze for up to 3 months.
Browning them in the skillet will form a crust which will also help them keep their shape. The meat mixture is easier to roll when it is cold. I use a cookie scoop to help form even meatballs.
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